Vegetable Biriyani
Vegetable Biryani is a world-famous rice-based dish that consists of layering cooked rice and vegetables, typically in a casserole, before baking it in the oven. However, I have used a crock-pot, as the goal of cooking in a crock-pot is to cook with the least amount of oil and not requiring attention while cooking, well, for most of the time.
Biryani is normally made with basmati rice and flavored with cloves, cinnamon, cardamon, bay leaf, coriander, mint, ginger, garlic and onions. Traditionally, saffron milk was sprinkled on the top of the dish before cooking, so that the rice grains have variable white and yellow-orange color and a subtle saffron flavor.
Coming from Hyderabad (India), we love to cook the biriyani the hyderabadi style i.e. by applying pressure (also known as "Dum"); which means to seal the ingredients in steam so that the flavors remain within the dish. There comes the famous word "Hyderabadi Dum Biriyani"
Biryani is often served with a yogurt-based condiment such as raita. It is good for crowds and a favorite at wedding receptions and typical Indian family dinners.
Ingredients:
- Rice - 5cups
- Water - 6cups
- Onion (Medium)- 1
- Vegetables according to your choice
- Mint leaves - 1cup
- Fenugreek leaves -1 cup (do not add more than a cup to prevent bitterness)
- Yogurt - 1 cup
- Biriyani Masala - 2 1/2 tbsps
- Red chili powder - 1/2 tsp
- Fried onions - 1 cup
- Shahi jeera - 1tsp
- Whole garam masala - 1tbsp
- Bay leaf-1
- Ghee - 2 tbsps
- Oil -1 tbsp
Note- make sure to cut all the vegetables in about the same size to that the vegetables cook evenly.
Preparation Method: Please follow the video.
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